Basil Tomato Rolls
- 18 rhodes dinner rolls, thawed and risen
- 5 tablespoons chopped fresh basil
- 1 12 cups shredded fresh parmesan cheese
- 12 cup olive oil
- 2 teaspoons fresh coarse ground black pepper, divided
- 4 medium tomatoes, chopped & seeded
- 14 teaspoon sugar
- Spray counter lightly with non-stick cooking spray.
- Combine rolls together and roll into a 12x18-inch rectangle.
- Cover with plastic wrap and let rest 10-15 minutes.
- Combine basil, cheese, oil, 1 teaspoon pepper and set aside.
- Place tomatoes in a colander to drain.
- Remove wrap from dough and spread evenly with basil mixture.
- Roll up jelly roll style and cut into 12 equal pieces.
- Combine drained tomatoes, remaining teaspoon pepper and sugar and arrange evenly in the bottom of a sprayed 9x13-inch baking pan.
- Top with basil filled rolls, cut side down.
- Cover with sprayed plastic wrap and allow to rise for about 1 hour.
- Remove wrap and bake on lower shelf at 350F 25-30 minutes.
- Cover with foil last 5-10 minutes of baking if necessary to prevent over browning.
- Cool for 5 minutes and invert onto a serving platter.
rolls, fresh basil, parmesan cheese, olive oil, fresh coarse ground black pepper, tomatoes, sugar
Taken from www.food.com/recipe/basil-tomato-rolls-408182 (may not work)